Friday, February 25, 2011

Victorian Milk Bread

I needed some bread for a bread pudding I'm making this weekend, so today I made a couple of loaves of Victorian Milk Bread.  They turned out beautiful and we can't wait to try them.  The recipe I used is from my favorite bread cookbook, Bread, by Eric Treuille and Ursula Ferrigno. 
I found a link to the recipe online on another blog and have linked it to this post. 
The description of the texture and crumb of this bread sounds like it will make great toast and should work well for bread pudding also.  I'll be sure to post some pics and the recipe for the bread pudding once that's done.  Happy Baking!

Wednesday, February 9, 2011

Curried Lentils with Shrimp

The cold weather this week has me craving comfort foods and spicy foods.  Last night I put together a lentil curry with shrimp that was easy and very satisfying.  Unfortunately we didn't take any pics...too busy eating.  Here's the recipe:
8 oz red lentils, rinsed
2 cups chicken broth, heated through
2-3 tbsp butter or olive oil
1 small onion, diced
1 red pepper, diced
3 cloves garlic, minced
2 tbsp red curry paste
2 tbsp red pepper flakes
2-3 tbsp grated fresh ginger
1 can unsweetened coconut milk
2-3 tbsp fish sauce
1/4 to 1/2 cup dry white wine (optional)
12 oz peeled, deveined shrimp-tail off
3 oz chopped cilantro (optional)

In a large saucepan melt butter or heat olive oil over medium heat, then add onion and red pepper and saute for 5-7 minutes until onion is translucent.  Add garlic and cook 2-3 minutes more before adding broth and lentils.  Simmer for about 20 minutes or until lentils are soft.  Add curry paste, pepper flakes, ginger, coconut milk and fish sauce.  Cook about 10 minutes more or until heated through before adding wine, shrimp and cilantro.  Cook about 10-12 minutes or until shrimp are pink, but not tough. 
Serve with garlic french bread to sop up the broth. 
And it's healthy too!